(HOME) 
Subject: Kuwait/phytic acid

   --
   
30D-2

Phytic acid content of 32 popular Kuwaiti dishes

   B. H. DASHTI1, F. Al-Awadi, and W. N. Sawaya. (1) Biotechnology
   Department, Kuwait Institute for Scientific Research, P O Box 24885,
   Safat, 13109, Kuwait
   
   Phytic acid (inositol hexose phosphate) is considered one of the major
   anti-nutritional factors in cereals and legumes . It is presented in
   many plant seeds ,grains, fruits and vegetables and contained 50 to
   85% of the total phosphorus .It acts as a strong chelating agent for
   many divalent minerals. It negatively affects the bioavailability of
   dietary minerals such as iron, zinc and calcium. Due to the formation
   of mineral -phytate complexes ,such minerals are not physiologically
   available.
   
   The aim of this study is to determine the phytate content of 32
   popular Kuwaiti dishes.
   
   Phytic acid were determined by separating the phytic acid in the
   sample extract, followed by concentrating by ion-exchange
   chromatography. The phytic acid concentration was quantitatively
   determined as phosphorus by inductively coupled plasma atomic emission
   spectrometery (ICP-AES) .
   
   The phytic acid content in the 32 dishes studied ranged from 32.6
   mg/100 g to 2834.5 mg/100 gram edible portion. The average content
   ranges of phytate for the different dish groups were 43.8-2834.5 ,
   44.4-1355.28 , 60.11-554.2 , 74-397.6 , 35.1-256.84 , 66.9-206.5 ,
   96.1-137.2 and 32.6-46.06 mg /100 g edible portion for sweet dishes ,
   salads , fried dishes, pastries, fish dishes, soups , sandwiches and
   dairy dishes respectively.
   
   The results showed that cereal and legume - based dishes had the
   highest phytate content among the dishes studied. High consumption of
   phytic acid in the diet can prevents the absorption of minerals and
   consequently can lead to serious health problems like iron deficiency
   anemia , which is a major public health problem in Kuwait.
   --

 (HOME)